THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE
Studied the possibility of use of adaptedfood module in the production of smoked sausages. The positive impact of demineralised whey in the process of breeding new strains. Active marked decrease in pH, increase in lactic acid microorganisms and the reduced mass loss in model systems of raw sausages...
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| Format: | Article |
| Language: | Russian |
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North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
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| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1032 |
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| _version_ | 1849697191942160384 |
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| author | Tatiana Barsukovskaya Valentin Shipulin Natalia Lupandina Anna Savva |
| author_facet | Tatiana Barsukovskaya Valentin Shipulin Natalia Lupandina Anna Savva |
| author_sort | Tatiana Barsukovskaya |
| collection | DOAJ |
| description | Studied the possibility of use of adaptedfood module in the production of smoked sausages. The positive impact of demineralised whey in the process of breeding new strains. Active marked decrease in pH, increase in lactic acid microorganisms and the reduced mass loss in model systems of raw sausages with new types of strains during the fermentation process. It is revealed that sodium nitrite, used for the formation and stabilization of the color characteristics is greatly reduced, thus deteriorating the stability of the finished product to oxidative processes during storage is not observed. |
| format | Article |
| id | doaj-art-ee519f9749cc488bb1ca224b09b73df2 |
| institution | DOAJ |
| issn | 2307-907X |
| language | Russian |
| publishDate | 2022-05-01 |
| publisher | North Caucasus Federal University |
| record_format | Article |
| series | Вестник Северо-Кавказского федерального университета |
| spelling | doaj-art-ee519f9749cc488bb1ca224b09b73df22025-08-20T03:19:16ZrusNorth Caucasus Federal UniversityВестник Северо-Кавказского федерального университета2307-907X2022-05-01037141030THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULETatiana Barsukovskaya0Valentin Shipulin1Natalia Lupandina2Anna Savva3North Caucasus Federal UnivercityNorth Caucasus Federal UnivercityNorth Caucasus Federal UnivercityNorth Caucasus Federal UnivercityStudied the possibility of use of adaptedfood module in the production of smoked sausages. The positive impact of demineralised whey in the process of breeding new strains. Active marked decrease in pH, increase in lactic acid microorganisms and the reduced mass loss in model systems of raw sausages with new types of strains during the fermentation process. It is revealed that sodium nitrite, used for the formation and stabilization of the color characteristics is greatly reduced, thus deteriorating the stability of the finished product to oxidative processes during storage is not observed.https://vestnikskfu.elpub.ru/jour/article/view/1032сырокопченые колбасыстартовые культурыдеминерализованная сывороткаинтенсификация технологийпищевые модулиsmoked sausagestarter culturedemineralized wheyintensification technologiesfood modules |
| spellingShingle | Tatiana Barsukovskaya Valentin Shipulin Natalia Lupandina Anna Savva THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE Вестник Северо-Кавказского федерального университета сырокопченые колбасы стартовые культуры деминерализованная сыворотка интенсификация технологий пищевые модули smoked sausage starter culture demineralized whey intensification technologies food modules |
| title | THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE |
| title_full | THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE |
| title_fullStr | THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE |
| title_full_unstemmed | THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE |
| title_short | THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE |
| title_sort | intensification of the technology of smoked sausages with adapted food module |
| topic | сырокопченые колбасы стартовые культуры деминерализованная сыворотка интенсификация технологий пищевые модули smoked sausage starter culture demineralized whey intensification technologies food modules |
| url | https://vestnikskfu.elpub.ru/jour/article/view/1032 |
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